Author
Topic: First crack at 100% WW (Read 1553 times)

I see plenty of folks are already doing this, great to see! I think I need to up my hydration level, these were about 65% or thereabouts, they felt similar to white flour at 50%. Anyway, I was pleasantly surprised by how these came out.

Dylan, they look great. I am normally around 80% hydration, and am surprised yours came out well at 65%, because that would be very dry with the whole wheat I use ( home ground and stored in freezer ).

No Vitimin-C added - I didn't even know that was something to consider!

This was a same-day job, I don't recall the specifics, but I don't vary things too much so it would have been *approximately*:

300g ww flour200-210g water2g fresh yeast5g salt

Starting at about 7am... I don't have a dough mixer... so:

Combine everything by hand > stop as soon as it forms a rough mass > leave in a covered bowl for about 20-30 minutes > knead for 2-3 minutes until it forms a tidy-ish ball > leave for 20 minutes or so > last stretch and fold, ball it > then back into the covered bowl, leaving it at room temperature.

It's probably nearing 8am at this point, ambient temp would be about 18-20 degrees celsius.

Early afternoon (2-3pm) I'll check and hopefully will see some rise in the dough, at this point will split the dough into 3 (these are fairly small balls - I can only cook 12" pizzas) and then put each ball into its own smaller, oiled, covered bowl. Leave them until the bake at about 6pm.

In the case of these pics, I remember the balls feeling very dry compared to what I'm used to with while flour, and I had to be more patient than usual in stretching out the base.

All of the above is very approximate - I'm unfortunately not a great one for precise/measured/repeatable process... it's mostly by feel which is always a trick to write up afterwards. So please no-one follow this to the letter!!